- 6 slices bacon
- 1 chopped pecans, toasted
- 1 sharp Cheddar cheese, grated
- 1 teaspoon onion, grated
- 1/2 mayonnaise
- 1/2 teaspoon salt
Cook bacon until crisp; drain and crumble. Combine with other ingredients. Refrigerate at least 1 hour to blend flavors. Good on pumpernickel bread. Makes about 2 1/2 cups.
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